Creamy Salmon Stew with Riced Potatoes
6
Points® value
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
If you think you’ve exhausted all the ways to cook salmon, this clever recipe is for you. It starts with a creamy chowder-like broth that gets deep flavour from bottled clam juice and loads of richness from half-and-half; a little cornstarch helps stabilize the mixture so the dairy doesn’t curdle. Cubed salmon gently poaches in the broth, which is finished with a hit of fresh dill and a good dollop of salty fish roe. If you don’t have a potato ricer, you can simply mash the potatoes.
Ingredients
Yukon gold potato
1½ pound(s), peeled and cubed
Canned clam juice
¾ cup(s)
Half and half cream
¾ cup(s)
Cornstarch
2 tsp(s)
Dijon mustard
2 tsp(s)
Uncooked farmed Atlantic salmon skinless fillet
1 pound(s), or other variety, cut into bite-sized pieces
Fresh dill
¼ cup(s), chopped
Uncooked fish roe
3 tbsp(s), red variety
Kosher salt
1 tsp(s), divided